Foodie, Main Eats, Recipe, Soups

Roasted Organic Butternut Squash Soup (with Bacon)

October 14, 2013

Fall is here. I am in love.

The cooler temperatures. The changing leaves. A new baby on the way (and one who just turned 3). Life is perfect.

Want to know what makes life even more perfect? Soup. Homemade soup and fresh bread. I’ve died and gone to heaven.

This soup has it all. Salty bacon. Savory roasted squash. Creamy and tangy greek yogurt (from Stonyfield Farms). Blended together to create the perfect “stick to your bones” fall soup. It’s hearty, but not heavy. Oh so nourishing. Exactly what you want (and need) after a hard day’s work (you know, like having a baby).

Here’s What You’ll Need:
-1 Medium Size Organic Butternut Squash; cut in half with the seeds removed
-Fresh Sage; a few sprigs
-1 Bag of Organic Frozen Corn
-Potatoes (3); peeled and chopped (I used Russet)
-1 Medium Yellow Onion; chopped
-4 Cups of Chicken Stock
-4 Cups of Milk (I used whole milk to give it a richer flavor)
-1 Pound of Bacon
-3-4 Cloves of Garlic; minced
-Stonyfield Plain Greek Yogurt; 16oz container
-3 Bay leaves
-Salt and Pepper

Preheat Oven to 375°. On a parchment lined baking sheet, place split squash. Drizzle with olive oil, sprinkle with salt and pepper, and place sprigs of sage on top. Roast for 45 minutes; or until flesh of squash is soft. Remove sage; discard. Scoop out contents and set aside.

While your squash is roasting, cook your bacon in a skillet. Chop cooked bacon into pieces and set aside; but save out several tablespoons of bacon grease (a small cup or dish will work perfectly for your liquid bacon-y goodness). *Don’t want to use bacon grease? Try olive oil instead!

In a large Dutch oven (or stock pot), sauté your onions in the reserved bacon grease until soft and translucent. Add garlic, corn, squash and potatoes. Give everything a quick stir to break up any tasty bits stuck to the bottom. Add your chicken stock. Again, give everything a nice stir. Add your milk, bay leaf, and another sprig of sage; plus a few grinds of salt and pepper. Bring to a low boil, then reduce heat to low and simmer for a minimum of 30 minutes; until the potatoes are soft and the flavors have had plenty of time to work through the soup. *I like to start my soup early, and let it cook for a few hours.*

Remove from heat. Remove sage and bay leaves. Using an immersion blender, purée the soup. It should be a nice, thick consistency. Stir in the crumbled bacon and container of Stonyfield Greek yogurt.

Serve with fresh bread (sourdough or cheese bread is THE BEST choice for this soup).

Makes 10-12 servings (and freezes awesome for leftovers)

*Short on time? The squash can be roasted the day before (or several days). After it has roasted, scoop out contents and store in an airtight container in the fridge; for up to 3 days.

*The purée step isn’t necessary, but I have a picky toddler who only eats soups with a uniform consistency. Also, we call this “Bacon Soup” in our house because anything with the word bacon in it means she’ll eat it; no questions asked

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  • Reply Susie October 14, 2013 at 9:22 am

    Sounds delightful!

  • Reply Kim P October 14, 2013 at 1:47 pm

    Yum! I will definitely have to try this!

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